Curried Carrot and Potato Soup
Ingredients:
- 1 tablespoon extra virgin olive oil,
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 1/2 pounds packaged baby carrots
- 6 cups chicken broth
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground cayenne pepper
- Coarse salt
1. Heat oil in large dutch oven. Add onions, carrots and potatoes and stir until onions are softened.
2. Add broth and bring to a boil.
3. Cover and reduce heat to med-low. Continue cookie until carrots are tender (I find that with baby carrots this takes awhile).
4. Use either a submergable blender or a regular blender to blend small batches of the soup until smooth.
5. Serve garnished with a dollop of sour cream.
The result: This soup was YUMMY! Pretty spicy, so definitely not for kids- mine had fish sticks, tater tots and strawberries. I will definitely make this again!!
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